I did a very bad thing last night. For the first time in months I ate fast food. I NEVER eat fast food but every now and again after a long week it just sounds good. And even though yesterday was only Wednesday it had already been a long week and a few coworker/friends of mine and I decided that we needed to escape the office for a bit and indulge. I’m feeling a little guilty (and tubby) this morning and decided to atone by posting on a very healthy meal I made over the weekend…
The healthy meal starts with lentils and you all know how I feel about lentils. Delicious!
Then you add some carrots, garlic, and onions. Sounds good so far!
While that was cooking I got started on a favorite side dish of mine that I learned from a friend who made it for a dinner she hosted years ago. It involves spinach, raisins, pine nuts (I did not have any on-hand so substituted walnuts) and onions. It’s tasty and healthy!
The combination is savory, sweet, salty, crunchy, and overall packed with things that are good for you. I love it when things that are good for you actually taste good too!
Back to the lentil dish… it also involves pan-grilled salmon but this morning I realized that I did not get a photo of the actual salmon. Oops. The salmon is in the picture below but you can’t tell because I buried it with the cooked lentils and it turns out I was supposed to put the salmon on top of a bed of lentils. I’m not running a restaurant here, people– it doesn’t always look pretty. But it tasted pretty darn good and it almost makes me feel less bad about the chicken fingers, sweet potato fries, and custard/cookie dough concoction that I ate last night. Almost.
Pan-Grilled Salmon Fillets with Lentils (adapted from recipe by Mark Bittman in “How to Cook Everything”)
Makes 2 servings
- 1 cup green lentils, washed and picked over
- 2 medium carrots, peeled and cut into ¼-inch cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons mixed dry herbs (I used Herbs de Provence)
- Salt and freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- Coarse salt
- 2 center-cut salmon fillets, 6 to 8 ounces each, skin on (but scaled) or off, pin bones removed
Place lentils in a large, deep saucepan with water to cover. Cook over medium heat, stirring occasionally, until they begin to soften, 15 to 20 minutes, then add the carrots, onion, garlic, and herbs.
Continue to cook, adding water if necessary (keep this to a minimum), until lentils and vegetables are tender, 30 to 40 minutes total. Season with salt and pepper, add the olive oil, and keep warm.
Heat a large non-stick skillet (I don’t own non-stick cookware so I put a little olive oil on a non non-stick skillet to coat the pan) over high heat for about 5 minutes. Sprinkle the bottom of the skillet with coarse salt, then add the salmon, skin side down. Cook over high heat until well browned on the bottom, about 5 minutes. Flip the salmon and cook 1 additional minute. Place about 1 cup of lentils in the center of each of four serving plate and top with a salmon fillet (I mistakenly did the opposite. It will be much more attractive if the salmon is on top!)
Spinach with Pine Nuts and Raisins (found at www.epicurious.com, original recipe by Joyce Goldstein in “Cucina Ebraica: Flavors of the Italian Jewish Kitchen”)
- 2 1/2 pounds spinach
- 2 to 3 tablespoons olive oil
- 2 small yellow onions or 6 green onions, minced
- 4 tablespoons raisins, plumped in hot water and drained
- 4 tablespoons pine nuts, toasted (I did not have pine nuts on hand so substituted walnuts, I have also used pecans in the past and they were good too)
- Salt and freshly ground pepper to taste
Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.